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Rosemary-Roasted Jerusalem Artichokes and Tomatoes Recipe

Rosemary-Roasted Jerusalem Artichokes and Tomatoes Recipe

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Rosemary-Roasted Jerusalem Artichokes and Tomatoes

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Ingredients:

Serving

Directions:

Preheat oven to 400 degrees; spray jellyroll pan with cooking spray or line with release foil for easy cleanup.
Scrub chokes and cut into 1 1/4 inch pieces.
In pan toss sunchokes, tomatoes, garlic, rosemary, oil, salt & pepper; then arrange sunchokes around edge of pan and tomatoes in center.
Roast vegetables for 20 minutes; gently stir in green onions into sunchokes and continue to roast until chokes are tender and browned about 10 minutes longer.
Cool roasted vegetables 10 minutes, if you wish to remove skin from tomatoes( discard skin) or just Transfer to serving dish and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	110.45 Kcal (462 kJ)
Calories from fat	15.88 Kcal
		% Daily Value*
Total Fat	1.76g	3%
Sodium	153.72mg	6%
Potassium	615.47mg	13%
Total Carbs	21.99g	7%
Sugars	13.19g	53%
Dietary Fiber	2.96g	12%
Protein	2.88g	6%
Vitamin C	12.5mg	21%
Iron	3.5mg	20%
Calcium	27.2mg	3%

Amount Per 100 g
Calories	64.25 Kcal (269 kJ)
Calories from fat	9.24 Kcal
		% Daily Value*
Total Fat	1.03g	3%
Sodium	89.42mg	6%
Potassium	358.02mg	13%
Total Carbs	12.79g	7%
Sugars	7.67g	53%
Dietary Fiber	1.72g	12%
Protein	1.67g	6%
Vitamin C	7.3mg	21%
Iron	2mg	20%
Calcium	15.8mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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